Chicken Entertaining

Nectarine-glazed chicken, tarragon and radicchio salad

Name: Nectarine-glazed chicken, tarragon and radicchio salad recipe
Yield: 6
Ingredients: 6 (1.8kg total) chicken marylands; 3 nectarines, stones removed, cut into quarters; 1 small radicchio, trimmed, leaves separated; 1/4 bunch tarragon, leaves picked; 1 cup (240g) ricotta, drained; 6 over-ripe nectarines, stones removed, roughly chopped; 1/2 cup (125ml) white wine; 4.00 tsp Dijon mustard; 80g caster sugar; 1/4 cup (60ml) apple cider vinegar; 1 eschalot, finely chopped; 2 tbs chives, finely chopped; 2 tbs lemon juice; 2/3 cup (160ml) extra virgin olive oil, plus extra to drizzle

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https://healthimprovements.info/recipes/nectarine-glazed-chicken-tarragon-radicchio-salad-recipe/g8d91hil — Jo Barrett

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by Matt Stone

Feb 26, 2020

Make the most of your chicken marylands with this end-of-season recipe.

6 (1.8kg total) chicken marylands
3 nectarines, stones removed, cut into quarters
1 small radicchio, trimmed, leaves separated
1/4 bunch tarragon, leaves picked
1 cup (240g) ricotta, drained

Nectarine glaze

6 over-ripe nectarines, stones removed, roughly chopped
1/2 cup (125ml) white wine
2 tsp Dijon mustard
80g caster sugar
1/4 cup (60ml) apple cider vinegar

Eschalot dressing

1 eschalot, finely chopped
2 tbs chives, finely chopped
2 tsp Dijon mustard
2 tbs lemon juice
2/3 cup (160ml) extra virgin olive oil, plus extra to drizzle

Method

1.

For the nectarine glaze, combine all ingredients with 1/2 cup (125ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to low and simmer, stirring frequently, for 35-40 minutes until thickened and glossy. Set aside to cool slightly.
2.

Preheat the oven to 200°C. Place the chicken in a large roasting tray, scatter over the fresh nectarines, drizzle with olive oil and season. Brush the nectarine glaze generously over the chicken. Roast, brushing and basting every 10-15 minutes, for 45-50 minutes until the chicken is golden and cooked through. Remove from the oven and rest for 8-10 minutes.
3.

For the eschalot dressing, place all ingredients in a bowl, season to taste and whisk to combine. Set aside.
4.

To make the salad, place radicchio and tarragon in a large bowl with half of the eschalot dressing. Season and toss to combine. Spoon ricotta into the base of a large bowl, scatter over salad, and drizzle over remaining dressing. Serve salad with the chicken marylands.